Pumpkin Spice pancakes

The only breakfast you should be having this Halloween and Autumn season. PUMPKIN SPICE PANCAKES!

For those of you who follow the Instagram feed, you will already know how much I love pancakes and they would be my breakfast of choice everyday if I could help it. So when I say these are good, these are GOOD!

Ingredients (makes 4 medium sized American style pancakes):

100g tinned pumpkin purée (available at Whole Foods)

1 medium sized egg

4 tbps (50g) caster sugar

1/4 tsp ground ginger

1/2 tsp ground cinnamon

1/2 tsp ground nutmeg

1/4 tsp salt

1/2 tsp vanilla extract

75ml milk

100g self raising flour

1 tsp oil (for cooking)

Maple syrup and icing sugar for serving

Method:

Whisk the egg, sugar, salt and spices in a mixing bowl until the mixture has almost doubled in size and resembles a mousse like texture. Add the milk, vanilla and pumpkin purée and whisk again until fully incorporated and you have a smooth, runny batter

Next, slowly add the sifted flour and continue to beat until all the flour has dissolved and the batter is slightly thicker

Place the oil in a medium, non stick frying pan on medium heat. Once the pan is heated and the oil has begun to evaporate, use a ladle (half full) to pour the pancake batter in the centre of the pan (it will naturally form a circle and spread slightly)

Cook for 1 or 2 minutes each side until golden brown and then serve with a drizzle of maple or golden syrup and a sprinkle of icing sugar